Name: Breakfast Enchiladas: The Ultimate Guide to a Delicious Morning Meal
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 12 enchiladas
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped onion; 1/2 cup chopped green bell pepper; 1/2 cup chopped red bell pepper; 1 pound ground sausage (breakfast sausage preferred); 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper to taste; 8 large eggs; 1/4 cup milk; 1/4 cup chopped cilantro; 12 (6-inch) corn tortillas; 2 cups shredded cheddar cheese; 1 (10-ounce) can enchilada sauce (mild or medium); Optional toppings: sour cream, guacamole, salsa, chopped green onions

Breakfast Enchiladas: the ultimate crowd-pleaser that will transform your weekend brunch into a fiesta! Forget boring toast and cereal; imagine waking up to the aroma of savory sausage, fluffy scrambled eggs, and melted cheese, all wrapped in warm tortillas and smothered in a vibrant, homemade sauce. Sounds divine, right?

Enchiladas, in general, have a rich history rooted in Mexican cuisine, dating back to Mayan times when corn tortillas were filled with small fish. Over centuries, the dish evolved, incorporating various meats, cheeses, and sauces, reflecting the diverse regional flavors of Mexico. While traditionally enjoyed for lunch or dinner, the concept of Breakfast Enchiladas is a brilliant adaptation, perfectly suited for those who crave a hearty and flavorful start to their day.

What makes these enchiladas so irresistible? It's the perfect combination of textures and tastes. The soft tortillas, the creamy eggs, the savory filling, and the tangy sauce create a symphony of flavors that dance on your palate. Plus, they are incredibly versatile! You can customize the filling to your liking, adding your favorite vegetables, meats, or cheeses. And let's be honest, who doesn't love a dish that can be prepared ahead of time, making it ideal for busy mornings or entertaining guests? Get ready to experience a breakfast that is both satisfying and unforgettable!

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 pound ground sausage (I prefer breakfast sausage)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
8 large eggs
1/4 cup milk
1/4 cup chopped cilantro
12 (6-inch) corn tortillas
2 cups shredded cheddar cheese
1 (10-ounce) can enchilada sauce (I like mild or medium)
Optional toppings: sour cream, guacamole, salsa, chopped green onions

Preparing the Sausage and Vegetable Filling

First, let's get our filling ready. Heat the olive oil in a large skillet over medium heat. I like to use a cast iron skillet for this, but any large skillet will do.
Add the chopped onion, green bell pepper, and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender and slightly translucent.
Now, add the ground sausage to the skillet. Break it up with a spoon and cook until it's browned and no longer pink. Make sure to drain off any excess grease. Nobody wants greasy enchiladas!
Once the sausage is cooked, stir in the chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper to taste. I usually start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and then adjust as needed. Give it a good stir to make sure the spices are evenly distributed.
Reduce the heat to low and keep the sausage mixture warm while you prepare the eggs. This will prevent it from drying out.

Scrambling the Eggs

In a large bowl, whisk together the eggs and milk until they are well combined. I find that using a fork works just fine for this.
Stir in the chopped cilantro. This adds a nice fresh flavor to the eggs.
Heat a separate skillet (or wipe out the skillet you used for the sausage) over medium heat. You can add a little butter or cooking spray to prevent the eggs from sticking.
Pour the egg mixture into the skillet and cook, stirring frequently, until the eggs are set but still slightly moist. You don't want to overcook them, as they will continue to cook in the oven. I like to use a spatula to gently push the cooked egg towards the center of the pan, allowing the uncooked egg to flow underneath.
Remove the eggs from the heat and set aside.

Assembling the Enchiladas

Preheat your oven to 350°F (175°C). This is important to ensure the enchiladas cook evenly.
Lightly grease a 9x13 inch baking dish. This will prevent the enchiladas from sticking to the bottom of the dish.
Now, let's warm the tortillas. This will make them more pliable and easier to roll. You can warm them in the microwave by wrapping them in a damp paper towel and microwaving for about 30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for a few seconds per side.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. This will help to keep the enchiladas moist and flavorful.
To assemble each enchilada, spoon about 1/4 cup of the sausage mixture and 1/4 cup of the scrambled eggs onto a warmed tortilla. Sprinkle with a little bit of shredded cheddar cheese.
Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, sausage mixture, eggs, and cheese.
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top.
Sprinkle the remaining shredded cheddar cheese over the enchiladas. Don't be shy with the cheese!

Baking the Enchiladas

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. The enchiladas should be golden brown and the sauce should be simmering.
Remove the enchiladas from the oven and let them cool for a few minutes before serving. This will prevent you from burning your mouth!
Serve hot, with your favorite toppings such as sour cream, guacamole, salsa, and chopped green onions. I personally love mine with a dollop of sour cream and a sprinkle of green onions.

Tips and Variations

Spice it up: If you like your enchiladas with a little more kick, use hot sausage or add a pinch of cayenne pepper to the sausage mixture. You can also use a spicier enchilada sauce.
Add beans: For a heartier meal, add a can of drained and rinsed black beans or pinto beans to the sausage mixture.
Use different cheese: Feel free to experiment with different types of cheese. Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious.
Make it vegetarian: Omit the sausage and add more vegetables, such as mushrooms, zucchini, or corn. You can also use a vegetarian sausage substitute.
Make it ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
Freezing Instructions: To freeze, assemble the enchiladas as directed, but do not bake. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight. Bake as directed, adding about 10-15 minutes to the baking time.

Serving Suggestions

These breakfast enchiladas are delicious on their own, but they also pair well with a variety of side dishes. Here are a few of my favorites:

Fresh fruit salad
Hash browns
Refried beans
Mexican rice
A simple green salad

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 450-550 per serving
Fat: 25-35 grams
Protein: 20-30 grams
Carbohydrates: 30-40 grams

Enjoy your delicious and satisfying breakfast enchiladas! I hope you love them as much as I do.

Conclusion:

This Breakfast Enchiladas recipe is more than just a meal; it's a weekend brunch game-changer, a crowd-pleasing holiday breakfast, and a guaranteed way to start your day with a smile. The combination of savory sausage, fluffy scrambled eggs, melted cheese, and that tangy, homemade enchilada sauce creates a symphony of flavors that will have everyone reaching for seconds (and maybe even thirds!). I know, I know, enchiladas for breakfast might sound a little unconventional, but trust me on this one. The beauty of this recipe lies in its versatility. You can easily adapt it to your own preferences and dietary needs. Vegetarian? Swap out the sausage for black beans, sautéed mushrooms, or crumbled tofu. Looking for a spicier kick? Add a pinch of cayenne pepper to the egg mixture or use a hotter variety of chili powder in the sauce. Want to make it ahead of time? Assemble the enchiladas the night before, cover them tightly with plastic wrap, and bake them in the morning. Serving Suggestions and Variations: * Top your enchiladas with a dollop of sour cream or Greek yogurt for a cool and creamy contrast to the warm, cheesy filling. * Garnish with fresh cilantro, chopped green onions, or diced tomatoes for a pop of color and freshness. * Serve with a side of crispy hash browns or breakfast potatoes for a heartier meal. * For a Southwestern twist, add some diced green chiles to the egg mixture. * If you're short on time, you can use store-bought enchilada sauce, but I highly recommend trying the homemade version – it's so much more flavorful! * Consider adding other vegetables like bell peppers, onions, or spinach to the filling for added nutrients and flavor. * For a lighter option, use whole wheat tortillas and reduced-fat cheese. * Don't be afraid to experiment with different types of cheese! Monterey Jack, cheddar, and pepper jack all work well in this recipe. I've made these Breakfast Enchiladas countless times, and they're always a hit. They're perfect for feeding a crowd, but they're also easy enough to make for a smaller family breakfast. The best part is that they're so customizable – you can really make them your own. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the breakfast of champions! I'm confident that this recipe will become a new favorite in your household. I'm so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I'd love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Happy cooking! I can't wait to hear all about your Breakfast Enchiladas success!